My version of Uticaâ€™s Baileyâ€™s Chocolate Chip Cheesecake should be CheesePIE. I didnâ€™t use the 10â€ spring-form pan, I used a 9â€ deep dish pie shell. Since there was extra filling, I also used a chocolate graham cracker crumb crust.

The recipe is found on page 159 of the book A Taste of Utica and is posted by Jo Giacovelli.

Crust:

1/4 cup butter

2 TBS sugar

1/2 tsp vanilla

1/2 cup all purpose flour

Preheat oven to 400 F. Beat the butter until soft. Gradually add sugar and beat until light and fluffy. Add vanilla and stir in flour. With floured fingertips, press dough evenly on the bottom only of an ungreased 10â€ spring-form pan. Bake until golden, 10 â€“ 12 minutes. Cool completely. If using the pie shell, bake about 8 minutes.